Wan Hao Chinese Restaurant is closed for refurbishment from 01 August 2016.
Stay tuned for a new dining experience that will captivate your palates in October 2016.
The restaurant has long been synonymous with Cantonese culinary art since its opening in 1995. To this day, patrons make frequent returns for authentically prepared favourites, like the crisp Peking Duck with traditional Chinese crêpes, Beef Tenderloin served with Sour Plum Fresh Pear, and fresh seafood delicacies – all from the specially-curated menu by the talented team of chefs.
At the helm of Wan Hao Chinese Restaurant is new Executive Chinese Chef Brian Wong Shiuh Yean. Trained in the rich and intricate art of Chinese cooking and driven by a zealous passion for exquisite culinary creations, Brian has acquired more than 15 years of culinary expertise from his tenure at notable restaurants in Singapore, Malaysia and Italy.
Also known for serving up good authentic dim sum, this is the place to be at if you are craving for dim sum in Singapore. Under the delicate care of Dim Sum Chef Loh Kah Poh, diners around have been delighted time and again.
Wan Hao’s exclusive setting with Chinese gold leaf calligraphy makes this a special dining
venue suitable for business lunches or family gatherings. Apart from a main dining floor, guests may also enjoy excellent dining experience in four-seater booths or private rooms.
The restaurant is consistently listed as one of the top restaurants in Singapore and heralded for its impressive wine list of over 300 selections and excellent appeal to wine lovers.
Prices are subject to 10% service charge and 7% Goods and Services Tax (GST).
Lunch: 12PM to 3PM
Dinner: 6.30PM to 10.30PM
Monday to Friday
Lunch: 11.30AM to 3PM
Dinner: 6.30PM to 10.30PM
Saturday , Sunday and Public Holiday
Cash, Amex, Diners, JCB, Master Card, VISA
Please call (65) 6831 4605
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Season of Hairy Crabs
Great news for all crab lovers! The highly anticipated Hairy Crab season is back! These highly sought after prized crustaceans offer gourmands mouthfuls of creamy golden roe and sweet luscious meat presented in a various creations including dim sums, soups, noodles and rice.
Not to be missed are the Steamed Whole Hairy Crab with Shiso Leaf; Hairy Crab Xiao Long Bao; Fresh Milk Stir-fried Hairy Crab Meat with Egg White & Shrimp Roe; Double-boiled Hairy Crab Broth with Egg White, Roe Broth & Consommé, and more.
Unveiling a Brand New Look & Cantonese Specialties
Step into a newly refurbished Wan Hao Chinese Restaurant this October and be enthralled by the elegant transformation boosting dramatic black and gold hues, booth seats modelled after jewel boxes, curated art pieces and artistic calligraphy.
Award-winning Executive Chinese Chef Brian Wong also presents a new repertoire of Cantonese specialties to celebrate the re-opening of this award-winning restaurant. Highlights include Deep-fried Taro Dumpling with Mini Abalone & Scallop; Chilled Duck Wing with Spicy Passion Fruit Sauce; Stewed Bird’s Nest with Egg White, Crab Meat & Superior Soup; South Africa Dried Abalone with Japanese Shiitake Mushroom in Chef’s Secret Sauce; Wok-fried Local Lobster with Deep-fried Garlic in Spicy Hong Kong Style ‘Bi Feng Tang’, and more.